When I was growing up my family would take regular vacations to Florida. We didn’t travel the luxurious way (i.e. airplane) we drove. From the Upper Peninsula of Michigan to Florida is a 27 hour drive at least. Not so much fun when you’re stuck in van hour upon hour. We would drive the entire first day and night and by morning be somewhere in Tennessee or Georgia. My grandma would then navigate us to a Bob Evan’s, Waffle House or Shoney’s. This meant the opportunity to gorge ourselves on either an overloaded southern style buffet or eat pecan waffles until they were coming out our nose. If the buffet option was selected, my grandpa would always have biscuits and gravy. I admit I enjoyed them too.

It’s been years since I have eaten biscuits and gravy because they are always made with pork sausage. But, a few weeks ago I received a package of Gold ‘N Plump Breakfast Chicken Sausage and saw my opportunity. Most of the time chicken or turkey sausages are cased in pork so we’re not able to enjoy them. These are not. (ps there’s a coupon on their site for $1 off if you want to try them!) M is in love with the sausages and I now need to have a stock of them in the freezer.

This was not difficult to make, and while it’s virtually impossible to get the same flaky texture of a traditional biscuit in a gluten-free version these work great for sopping up the gravy!

Add the cubed butter and break up with your hands or a dough hook on a stand mixer. The texture should be crumbly.

Beat the egg and add the milk and egg to the dry ingredients. Mix with a dough hook or knead with your hands until the mixture is dough-like. You may need to add some water if it is still dry. Just add water slowly until all the dry ingredients are mixed in.

Form the dough into a biscuit shape and place on a baking sheet. Cook for 15-18 minutes until biscuits are golden brown.

For the Gravy

In a large skillet, brown the sausage. Remove from the heat and cut into pieces. The size is up to you.

Add the butter to the skillet and allow to melt. Sprinkle with the white rice flour and mix to create a roux. Slowly add the chicken stock, mixing with whisk to blend the roux with the liquid. As the gravy thickens add more of the chicken stock. When the sauce is at a consistency similar to a cream soup, add the chicken pieces back in and season with salt and pepper.